May 26, 2019
January 15, 2019

Bourbon And Brown Sugar Flank Steak

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STEAK: integrate first 7 components in a large zip-pinnacle plastic bag. add the steak. Seal and marinate in refrigerator for 8 hours or overnight, turning bag on occasion. eliminate steak from bag, saving the marinade for later.
fish fry the steak on the grill for 5 mins on every facet or until desired degree of doneness. allow stand for 10 minutes, and reduce diagonally throughout grain into skinny slices.
combine marinade and cornstarch in a saucepan. deliver to a boil, cooking 1 minute.
POTATOES: location the potatoes and garlic in a massive dutch oven. cowl with water. carry to a boil. lessen heat, simmer half-hour or until smooth. Drain.
return potatoes and garlic to a pan and area over medium heat. add sour cream, milk, butter, salt, and 1/4 TSP pepper. Mash the potatoes mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/four cup potatoes on each plate. arrange slices of steak alongside. Drizzle 1 tablespoon sauce on every plate. Sprinkle with chive portions.

• Steak and Marinade:
•1/4 cup Brown Sugar
•1/4 cup Minced green onions
•1/4 cup bourbon
•1/4 cup low-sodium soy sauce
•1/4 cup Dijon mustard
•1/2 teaspoon Freshly ground pepper
•1/4 teaspoon Worcestershire sauce
•2 pounds pounds Flank Steak
• Non-Stick cooking spray
•1/2 teaspoon Cornstarch
• Potatoes:
•3 pounds small red potatoes
•6 each garlic cloves
•1/2 Cup reduced-fat sour cream
•1/3 cup 2% reduced-fat milk
•2 1/2 tablespoons butter
•1 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/4 Cup chopped fresh chives
•1 bunch Fresh chives
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